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This remarkable crab recipe by Nigel Haworth is a magnificent way to enjoy the British crab season. From beer battered crab claws to crab balls made from the brown meat, Nigel Haworth's seafood recipe is indulgent, yet still manages to be wonderfully fresh with the addition of little gem lettuce and lemon dressing.

Prepare the little gem lettuce. Remove all the outer lettuce leaves until just the lettuce heart is left. Blanch for 5 seconds in boiling water and dry on kitchen paper. Brush the hearts with butter and quickly grill in a very hot grill pan for 10-15 seconds, reserve. Rinse and wash some of the nicer leaves for the salad, about 4 per portion

To plate, place the little gem lettuce in the centre of the bowls, place the white crab meat
on top of the little gem lettuce. Put all of the salad ingredients on the plate and dress with the lemon dressing. Finish with the eggs, some shredded sorrel, brown crab meat balls, beer battered crab claws and a quenelle of the mustard mayonnaise